Sadhana lasagne

Serves 4

When we first opened Sadhana Kitchen, this was the first raw meal I ever prepared. It’s still our most popular dish, and will probably stay on the menu for years to come. This recipe was originally much more complicated, so we have to thank Cathy Mackell, one of Sadhana’s amazing alumni, for giving us the same delicious result, with much less faffin’ about. I hope you love it as much as we do.

6 large zucchini (courgettes), peeled and cut into 3 mm (⅛ inch) thick slices (I use a mandoline for this)

180 g (6 oz/4 cups) baby English spinach leaves

1 batch Basil, kale & pine nut pesto, in a squeeze bottle

herb sprigs, to garnish

baby salad leaves, sprouts or microgreens, to serve

Bolognaise

400 g (14 oz/4 cups) activated walnuts

2 tablespoons dried oregano

1 tablespoon dried sage

pinch of cayenne pepper

175 g (6½ oz/1¼ cups) sun-dried tomatoes, soaked in alkaline filtered water for 1 hour, then drained

200 g (7 oz/1 cup) seeded and diced tomatoes

125 ml (4 fl oz/½ cup) cold-pressed extra virgin olive oil

1 tablespoon miso paste

3 tablespoons filtered alkaline water

Cashew cheeze

620 g (1 lb 6 oz/4 cups) cashew nuts

1 tablespoon miso paste

125 ml (4 fl oz/½ cup) lemon juice

2 garlic cloves, peeled

4 tablespoons nutritional yeast

2 teaspoons dried thyme

½ teaspoon Himalayan pink salt or Celtic sea salt

• To make the bolognaise, place the walnuts, oregano, sage and cayenne pepper in a food processor fitted with an ‘S’ blade, then pulse until the mixture has the texture of fine crumbs. Transfer to a mixing bowl.
• Now pop the sun-dried tomatoes, fresh tomatoes, olive oil, miso paste and water in a high-speed blender and blend until smooth. Add to the crumbled walnut mixture and use clean hands to mix it all together until well combined. Set aside.
• Clean out the blender, then whiz all the cashew cheeze ingredients until super smooth. Set aside.
• To assemble the lasagne, grab yourself a baking dish, measuring about 34 x 24 cm (13½ x 9½ inches) and about 7 cm (2¾ inches) deep.
• Layer the components in the following order: half the zucchini slices (these are your ‘pasta sheets’), a third of the spinach, all the bolognaise, another third of the spinach, the remaining zucchini slices, then the remaining spinach. Top the whole thing with the cashew cheeze.
• Set in the fridge for 2 hours.
• Remove the lasagne from the fridge. Cut into portions, and allow to come to room temperature.
• To serve, squeeze the pesto over the top of the lasagne in a pretty pattern. Cut the lasagne into individual portions and transfer to plates. Garnish with herb sprigs and serve with a simple side of baby salad leaves.